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Creamy Pesto
This summer saw Campbell Soup Company, Camden, N.J., introduce three varieties of new Prego Creamy Pesto: Basil, Roasted Garlic Pesto, and Parmesan.
“Pesto is seeing the largest amount of growth within the Italian Sauce category and yet is the smallest segment,” said Caitlin Votava, Prego director of marketing at Prego. “We’ve seen that everyone is craving more meal inspiration with new flavors, so we created Creamy Pesto sauces with a vision to elevate more than just pasta, while keeping weeknight dinners easy and flavorful.”
Garlic Sauce
This summer saw McDonald’s USA, LLC, team up with Crunchyroll, LLC (Sony Group) to introduce a limited Special Grade Garlic Sauce featuring eight collectible characters from Japan’s hit anime series “Jujutsu Kaisen.”
Inspired by a Black Garlic Sauce from McDonald’s Japan, the Special Grade Garlic Sauce features notes of garlic and soy sauce, balanced with a slight tangy sweetness, says McDonald’s.
A Big Dill
The Kraft-Heinz Company, Chicago, introduced Kraft Pickle Mayonnaise Dressing exclusively to Walmart shelves nationwide. The company describes it as a “tangy, bold, and creamy spread combines real pickle relish and mayo for a crisp punch” of flavor.
Officials noted “pickle flavor” is experiencing its highest search interest in years (Google Trends 2024), with a majority of millennials sharing they like or love the taste of pickles and 180M posts on TikTok (Datassential Report, October 2023). Last but not least, flavored mayos have driven 20% growth in the mayonnaise and dressing category during the last three years, according to Circana IRI data.
Energizing BBQ Sauce
Just in time for summer grilling, Living Essentials LLC, Farmington Hills, Mich., expanded its 5-Hour Energy brand with 5-hour ENERGY Inspired Energizing BBQ Sauce, a “sauce that delivers a caffeinated kick.” It debuted in a Peach Mango flavor.
“Created with our partners at The National Food Lab, energy has never tasted so good,” said Living Essentials. “And with 60 milligrams of caffeine per serving, the sauce packs an energizing punch that goes beyond its bold flavor.”
Sandwich—Now a Sauce
Nestlé USA, Solon, Ohio, introduced a limited-edition, “pocket-sized” barbeque sauce to mark the return of its Hot Pockets BBQ Recipe Beef sandwich. Available only as an exclusive online giveaway, BBQ fans were invited to visit hotpockets.com/bbqsauce on August 14 and August 21, for the opportunity to get a complimentary jar.
“We’ve loved seeing the support of Hot Pockets BBQ Recipe Beef over the past few years and are thrilled to be able to bring this iconic sandwich back to our fans,” said Bryan Waddell, Hot Pockets brand marketing manager. “And because we know BBQ is a fan-favorite flavor choice, we wanted to take things to the next level with the introduction of our Hot Pockets BBQ Sauce.”
Queen’s Choice Awards
The National Honey Board, Erie, Colo., announced its “Queen’s Choice Award” winners, the best new “made-with-honey” foods and beverages considering flavor, packaging and market position. Included among 2024 honorees were a Japanese Barbecue Sauce Sweet Honey (Bachan’s, Inc.),
Hidden Valley Ranch Hot Honey Ranch (The Clorox Company) and a Habanero Honey Mustard Pepper Sauce & Condiment (Melinda’s Foods).
“These awards highlight the dedication of product developers and manufacturers to producing high-quality products with honey that delight consumers,” noted Catherine Barry, the National Honey Board’s vice president of marketing.
Filipino Flavor
Unilever North America, Englewood Cliffs, N.J., bolstered its US product line with Knorr Liquid Seasoning Chili. “Highly familiar with Filipino consumers in the home country, Knorr Liquid Seasoning Chilicombines the classic Knorr Liquid Seasoning with a spicy kick crafted from chili peppers and soy sauce for a balanced, robust flavor profile,” the company says.
“This exciting addition supports our Authentic Meals Start Here mission, bringing the authentic flavors of our best-selling products from around the world to North American tables,” said Partha Guha, head of Nutrition & Ice Cream, Unilever International North America. Knorr Liquid Seasoning Chili is available in local Asian grocery stores.
Authentic Flavor
Tenayo Foods LLC, Boulder, Colo., announced its national retail launch of four sauces—two barbecue sauces and two moles—at more than 3,000 Kroger stores nationwide. New offerings include Spicy Al Pastor, Poblano Barbecue Sauce, Mole Rojo, and Mole Negro.
Officials says the sauces are not limited to grilling; they also may be used as a marinade, dipping sauce, or flavor enhancer across every meal part. They note each barbecue sauce has 5g of sugar or less, while each mole has less than 3g of sugar. Both lines are gluten-free, non-GMO, and preservative-free, for $9.99 a bottle.
“Truffalo” Sauce
Sauce Ventures LLC, Costa Mesa, Calif., extended its TRUFF pantry staples line with TRUFF Buffalo Sauce, its newest hot sauce variation. Officials say it features black truffle along with “the tang of vinegar, the kick of cayenne, and the lush silkiness of olive oil.” The new sauce comes in 6oz bottles topped with TRUFF’s distinctive truffle-inspired cap in a vivid orange.
“We thoughtfully combined luxury with tradition by incorporating the unmistakable, bold flavor of TRUFF with the timeless flavor of buffalo sauce,” said TRUFF Nick Guillen, Co-Founder and Co-CEO. “The result is a culinary masterpiece we like to call TRUFFALO.”
Restaurant to Retail
In June The Kraft-Heinz Company introduced two limited-edition Black Garlic Ranch and Harissa Aioli sauces exclusively at Walmart and Target stores nationwide. After testing six sauces in select restaurants last year, HEINZ said it brought these two fan-favorite flavors to store shelves. Officials said it marked the first innovations HEINZ has tested in-restaurant before bringing them to store shelves nationwide.
HEINZ Black Garlic Ranch (Walmart exclusive) combines black garlic with the “creaminess of ranch.” HEINZ Harissa Aioli (Target exclusive) offers a “smoky roasted red pepper blend with flavorful heat and a globally inspired flair.”
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Emil Kovács graduated from the Journalism program at Eötvös Loránd University in Hungary. During his journalism studies, he focused on data journalism, investigative reporting, and multimedia storytelling. He gained experience by writing for the university’s student newspaper, where he gained attention for his articles on social issues. After graduation, Emil began working as a reporter at a European news agency, where he conducts in-depth analyses of international news and current events.
